Go Back
Grilled steak with chimichurri
Print

Grilled steak and vegetables with chimichurri

Summer grilling at its finest. Juicy sirloin steak and fresh summer vegetables, topped with a flavorful chimichurri sauce.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • Assorted Summer Vegetables eggplant, zucchini, squash, peppers, mushrooms, onions
  • 1 large steak I used grass-fed sirloin, but any will do
  • salt pepper, olive oil
  • 1 cup packed fresh parsley
  • 1 T. dried oregano or 2-3 T. fresh oregano leaves
  • ½ c. olive oil
  • 1 T. red wine vinegar
  • 3 cloves garlic
  • 1 shallot or ⅛ of an onion
  • ½ tsp cumin
  • ½ tsp red pepper flakes
  • ½ tsp salt or more to taste

Instructions

  • Slice vegetables into medium chunks and toss with a few tablestpoons of olive oil and a generous amount of salt and pepper.
  • Grill until vegetables are tender and browning, but not burned. We use a grill basket so the vegetables don't get lost down the grate.
  • Season steak liberally with salt and pepper on both sides. Grill according to your liking. I like my steak medium. If you are using grass fed meat, we have found that searing at a high heat and then cooking low and slow is the best way to achieve tender meat.
  • Meanwhile, put all of the sauce ingredients in a food processor, blender, or mini chopper. Process until fairly smooth.
  • Let steak rest for 5 minutes and then slice thinly against the grain
  • Top your vegetables and steak with a generous serving of chimichurri sauce and enjoy!